Butter Shortbread Biscuits

Introduce

Chef :

Gary Waite

Butter Shortbread Biscuits

Have only ever made them once in my life and memorised the Recipe a little,so in my maturity I have come to realise that too make them,it amounts too 5 part's Plain Flour,too 4 part's butter - and just 1 part white sugar,is not easy too use a cup as a measurement,for butter weigh's more than Flour,but a block of butter tells you on it's Packaging how much it weigh's in grams and the same with bags of Flour,can get small bags of Flour - so if the Plain Flour measures out too 5 cups - then only fill up the cup with One amount of that sugar for the mix - NO ! eggs are not used too make these kind of biscuits.

Ingredient

500 g

Plain Flour

400 g

butter

100 g

caster sugar

Cooking instructions

* Step 1

There is the hand method,have only ever used this method,namely Flour in a mixing bowl and then you rub in - small cube's of butter with plenty of flour attached - until you get a breadcrumb texture and then you mix in the sugar,will probably need a little milk too bind into a firm ball.

* Step 2

Preheat oven to Gas Mark 3.Grease baking tray,flatten out Shortbread dough,use a Dinner Fork too print slight dents around the edges and then pick holes in the rest - with the use of the same Dinner Fork.

* Step 3

Use a Cooking Brush too glaze Pasteurized Cow Milk over the whole Shortbread Biscuit and then sprinkle granulated white sugar over the top and then continually bake at Gas Mark 3 for probably 1 hour - Shortbread biscuits are always served cold,rest on a wire rack and then when cold - eat - and enjoy.